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Yu Xiang Aubergine

Yu Xiang Aubergine

Sichuan's fish-fragrant eggplant - no fish involved, just the classic sweet, sour, salty, and spicy balance the sauce is named for.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Chinese
Keyword: Braised, Sichuan, Vegetarian
Servings: 4 servings
Calories: 248kcal

Ingredients

  • 2 medium Chinese eggplants cut into batons
  • 3 tbsp avocado oil
  • 150 g ground pork optional
  • 2 tbsp doubanjiang fermented chili bean paste
  • 3 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 2 scallions sliced
  • 2 tbsp soy sauce
  • 2 tbsp Chinkiang vinegar or rice vinegar
  • 1 tbsp allulose or preferred keto sweetener
  • 1/2 cup chicken broth
  • 1 tsp glucomannan powder mixed with 2 tbsp water

Instructions

  • Heat 2 tbsp avocado oil in a wok over high heat. Fry the eggplant batons until softened and lightly browned, 5-6 minutes. Remove and set aside.
  • Add remaining oil to the wok. If using pork, cook it now until browned, 3-4 minutes.
  • Add doubanjiang, garlic, and ginger, stir-fry 30 seconds until fragrant.
  • Add chicken broth, soy sauce, vinegar, and allulose. Bring to a simmer.
  • Return the eggplant to the wok and simmer 3-4 minutes to absorb the sauce.
  • Stir in the glucomannan slurry and simmer 1 minute until thickened. Top with scallions.

Notes

Chef's Tip: Frying the eggplant first, rather than steaming it, gives it the silky texture the dish depends on. Keto Swaps: a glucomannan slurry replaces cornstarch, and allulose replaces sugar, keeping the classic five-flavor balance intact.

Nutrition

Calories: 248kcal | Protein: 12g | Fat: 18g | Fiber: 4g
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